Korean chilli pork (daeji bulgogi)

Traditionally cooked at the table over a charcoal grill or gas hot plate, chilli pork is Korea’s answer to sang choi bau and is the perfect accompaniment to an ice-cold beer.

Korean food, like this spicy hotpot or Korean chilli pork (daeji bulgogi), is all sorts of goodness. Credit: Alan Benson

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 500 g pork belly or pork neck, sliced (see Note)
• 2–3 cloves garlic, finely chopped
• 1 tsp finely chopped ginger
• 2 spring onions, chopped
• 2–3 tbsp korean chilli paste (kochujang) (see Note), plus extra to serve
• ½ tbsp korean chilli powder (kochugaru) (see Note)
• 2 tbsp caster sugar
• 2 tbsp cooking sake (see Note)
• 1 tbsp mirin (see Note)
• 2 tbsp sesame oil
• ½ tsp ground black pepper
• lettuce leaves, to serve
• steamed rice, to serve
• kim chi, to serve

Marinating time 3 hours

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Combine all the ingredients except for the pork in a large bowl and mix well. Add the pork, turn to coat and leave to marinate in the fridge for 3 hours or overnight.

Place an oiled chargrill pan or frying pan over medium-high heat. Cook the pork, in batches, for 2–3 minutes, turning a few times, until cooked and slightly charred around the edges. Wipe out the pan after each batch, adding more oil when necessary.

To serve, place a lettuce leaf in the palm of your hand, top with warm rice, kim chi, a piece of pork and extra chilli paste (if using) and roll to enclose.

Note
• Pork belly and pork neck are available sliced and in packets from Korean and some Asian grocers.

• Kochujang and kochugaru are available from Korean food stores.

• Cooking sake and mirin are available from Japanese food stores and some Asian grocers.

Photography by Alan Benson

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.